meei / Beef

the next iconic aucklander institution after the white lady. the shawarma bun is beyond - fluffy yet crisp on the outside, but the beef is pretty whatever. not as juicy as it could be.

cut thicker than it's supposed to be, but my friend reckons that's what makes each individual slice so juicy.

loved the potato top - they took things a step further and made their potato top with not just a plain ol potato, but a potato (and egg, methinks) mash that held together wonderfully, resulting in a smooth, pillowy lump (almost egg tofu-like) that stole the show - sure, the sauce, eggplant and beef mince were cooked competently, but wasn't as luxurious as the potato. overall a simple dish, but so well executed here.

a different kind of beef noodle altogether - this one's called ngau yoke fun. not bad, i suppose - to give you an indication, it tastes somewhat like pho, except this soup's probably slightly sweeter. the meat is tender and flavourful. the intestines are soft and have an enjoyably delicate chewiness to them. the one pictured here is a hor fun noodle, but an eating buddy, a loh shu fun addict, claims that their loh shu fun is one of the best in town.

love how dry and starchy the noodles are - you wouldn't be able to find noodles like this anywhere else. the beef mince sauce is to. die. for. characteristically dry and savoury, the mince is yet another speciality i challenge you to find a match for elsewhere.

so bouncy, one of mine bounced onto the table and off again to land into my chilli sauce bowl - it really was quite a spectacle.

actually not bad, but i thought the portions were rather measly. what happened to bar food portions? my friend thought the rice was slightly undercooked, but i liked the graininess.